Ingredients
How to make it
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1
Combine the couscous, corn, bell peppers, black beans, cucumbers and tomatoes in a large bowl.
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2
In a medium saucepan, combine the broth, olive oil and the contents of Near East Couscous Roasted Garlic & Olive spice sack. Bring to a boil and stir in the couscous. Cover, remove from the stove and let it sit for 5 minutes. After this time, simply fluff the couscous with a fork and allow to cool.
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3
In a small bowl, whisk together the lime juice, garlic, honey, cumin, salt, black pepper, olive oil and cilantro until well combined. (see notes)
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4
Pour the vinaigrette over the couscous salad and stir to combine. Serve.
Tips & Tricks
- <ul> <li>You can use cooked fresh corn kernels, frozen corn (thawed) or canned corn (drained). Roasted canned corn can be used as well.</li> <li>You can place all the vinaigrette ingredients in a jar and shake well to combine.</li> <li>Couscous Salad can be served immediately but tastes even better if you let it sit for 15 to 30 minutes to allow the flavors to meld together.</li> <li>This salad can be made ahead and stored in the refrigerator in a sealed container for 2 – 3 days.</li> </ul>
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